Happy Easter weekend! Our weekend has been great so far – we have been dogsitting our friend’s goldendoodle, Darcy, which has been fun for us and Monty! We went to the dog park and on walks, and the pups have been running around the house playing like crazy!
Today we left the dogs behind for a few hours and went to meet some family and friends in Athens, GA for lunch. It was a beautiful day and we went to a cute, new restaurant called Marker 7. It was a great time and nice to see some familiar faces for Easter!
I finished a book a few days ago and wanted to share it with you. Its called Love Does by Bob Goff. The author shares some pretty unbelievable stories from his own life that make this book a fun, interesting and quick read. The message from his life stories is simple: Love isn’t about following a plan, or joining a group, or having a particular feeling. The kind of love that God intended to be at the center of our lives is the love that does. This book will inspire you to say yes to people, to adventure, to new ideas. An ordinary life can turn into the extraordinary life you were intended to have when you live your life filled with the love God intended. I really enjoyed this book and recommend it to you!
Now back to the food – I have been having major sweet cravings this past week. I think there is a direct relationship between the amount of desserts I eat and the amount of time my husband works aka is not at home. Not to sound like a dramatic newlywed, but… its pretty dang sad when he’s gone! And what do I do when I’m sad? I bake. This week, I made strawberry-cream-stuffed french toast, double pistachio with chocolate icing cookies, and apple-bourbon bread pudding. This. Is. Not. Normal. And although I make “healthy” versions of these sweets, too much of a good thing is not a good thing in this case. So I’ve decided to turn a new leaf, beginning with this post – its bye bye sweets and back to veggies! Besides, Love Does not continually stuff its blog readers full of sweets!
This salad was inspired by a recipe that my mother-in-law sent me that she made with her garden club. I used tofu to create a vegan version of the goat cheese that her recipe called for. This salad is packed full of nutrients. It’s very filling and can serve as a meal in itself, and the fresh flavors make it perfect for spring. Enjoy!
Roasted Beet Salad with Candied Pecans and Cheeze
- 4 cups shredded kale
- 4 small beets
- olive oil
- 1 cup pecans
- 1 T coconut oil
- 1 T sugar
- 2 T red wine vinegar
- 1 T maple syrup
- 1 t lemon juice
- 1/2 14 oz. package firm tofu
- 1 t lemon juice
- 3/4 t salt
- 1/4 cup nutritional yeast
- 1 T olive oil
1. Preheat oven to 400.
2. Cut tail and stem off the beets, coat them in olive oil, wrap in foil and place on a baking sheet in the oven.
3. Cook beats about 40 minutes then slice into bite-sized pieces.
4. Melt coconut oil and combine with pecans and sugar in a small bowl.
5. Place parchment paper on the baking sheet that the beets are on, or on a separate sheet and spread the pecans on the paper.
6. Roast pecans 8-10 minutes, watching them so they do not burn. Sit them in frig or freezer to cool.
7. Combine the dressing ingredients and toss with the kale. Kale does not easily get soggy so don’t worry about it getting soggy while it sits.
8. Place all cheeze ingredients except olive oil in a large bowl and mash with a potato masher, then stir all ingredients so they are combined and the mixture is somewhat chunky.
9. Bring a pan to medium heat, cover bottom with 1 T olive oil and then add tofu mixture.
10. Flatten and spread tofu across the pan and let sit several minutes until one side is golden, then flip and let the other side cook until it is golden.
11. Remove tofu and place in the frig or freezer to let cool.
12. Assemble the salad: Toss kale with beets, cheeze, and pecans.